• Preheat the oven to 350℉.
• Line the bottom and sides of a 13x9x2-inch pan with heavy-duty aluminum foil, allowing 2 to 3 inches to extend over the sides; lightly grease the foil with cooking spray.

FOR THE CRUST:

• In a food processor, pulse the flour, sugar, butter, and cocoa until the mixture resembles coarse meal.
• Press the mixture on the bottom and ¾-inch up the sides of the prepared pan.
• Bake at 350℉. for 15 minutes. Remove the pan from the oven and immediately sprinkle the chocolate morsels over the crust.
• Cool it completely on a wire rack for about 30 minutes.

FOR THE FILLING:

• In a large bowl, whisk together the brown sugar, corn syrup, melted butter, and eggs until smooth.
• Stir in the bourbon.
• Stir in the coconut and pecans.
• Pour the filling over the cooled cooked crust.
• Bake at 350 degrees for 25–30 minutes or until golden brown and set.
• Cool completely in the pan on a wire rack, about 1 hour.
• Chill the bars in the refrigerator for 1 hour.
• Lift the whole thing from the pan using the foil sides as handles and place it on a cutting surface. Gently remove the foil and cut it into bars.
• Store the bars covered at room temperature on top of the counter.